Blackberry Muffins

Fresh from the oven, these scrumptious blackberry muffins are bursting with sweet and tangy flavors, thanks to the perfect blend of sugar, butter, and fresh blackberries.

Moist and fluffy on the inside, crispy on the outside, these muffins are the perfect breakfast or snack treat to start your day off right!

Ready Time

45 mins

Yields

7 servings

Ingredients

all-purpose flour 1 1/2 cups
granulated sugar 1 cup
baking powder 2 teaspoons
salt 1/2 teaspoon
unsalted butter softened 6 tablespoons
large eggs 1
milk 1/2 cup
plain yogurt 1/4 cup
vanilla extract 1 teaspoon
fresh or frozen blackberries 1 1/2 cups

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy. Beat in the egg until well combined.

In a separate bowl, whisk together the milk, yogurt, and vanilla extract.

Add this mixture to the butter mixture and beat until smooth. Gradually add the flour mixture to the wet ingredients and mix until just combined.

Do not overmix.

Gently fold in the blackberries. Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Yield: 7 delicious blackberry muffins!

Notes

Make sure to use fresh or frozen blackberries for the best flavor and texture. Don’t thaw frozen blackberries before using – just add them to the batter as is.

If using frozen, reduce the amount to 1 1/4 cups as they’ll be more compact.

Don’t overmix the batter, as this can lead to tough muffins. Stop mixing as soon as the ingredients are just combined.

If you want a crispy muffin top, bake for the full 25 minutes.

If you prefer a softer muffin, bake for 20 minutes. These muffins freeze beautifully, so consider doubling the recipe and freezing some for later.

Simply thaw at room temperature or briefly microwave to refresh.